• 1 zucchini, quartered
• oregano 
• sea salt 
• pepper
• 1 cup WP Rawl Farms® Kale 
• 1 tablespoon Avocado oil
• 1 cup cooked quinoa
• 2 tablespoon sun-dried tomatoes packed in oil, chopped
• 1/4 cup sliced black olives
• 1/2 can chickpeas, drained and rinsed
• 1 small handful fresh cilantro, finely chopped

1. Preheat oven to 400 F. Cut zucchini into quarters, drizzle with avocado oil and season with oregano, sea salt, and pepper for 20 minutes.
2. In preheated oven, srpay avocado oil on kale and season with salt and pepper. Lay leaves on baking sheet not touching for 10 minutes or untiil crisp.
3. Add remaining ingredeients to the pan with the quinoa (once done) and stir well to combine. 

Recipe courtesy of @fit_n_clean_mama.